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Italian Style Fettuccini Carbonara

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: California
Forum Discription: California
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2695
Printed Date: 01 June 2020 at 02:28


Topic: Italian Style Fettuccini Carbonara
Posted By: Margi Cintrano
Subject: Italian Style Fettuccini Carbonara
Date Posted: 13 October 2012 at 08:07
Photo Courtesy: 123Rf - Uncopyrighted Public Domain.
 
 
Fettuccini Carbonara is a dish prepared with pancetta ( pronounced pan chetta in Italian and pan seta in Spanish ), Evoo, egg whites, and / or egg yolks, grated Reggiano Parmesano and cream.
 
 
According to http://www.it.wikipedia.org," rel="nofollow - www.it.wikipedia.org, CARBONARI historically signifies historical members of a  secret society founded in Napoli in XIX and their goal was politically, Liberal Movements.
 
 
The Carbonari Flag.
 
CARBONARA denotes Charcoal Burner, the general noun, and this recipe is prepared with Guanciale, a rural pork variety meat in Lazio, the province which houses the Capital Roma.
 
This sauce had not been recorded prior to 1945, and was created during the mid 20th century, when the USA provided Italia with eggs and bacon after the second world war. It is most popular in the Lazio region and in the city of Roma.
 
Here is a recipe which we had several years ago in in southern California, where the highway embraces the Pacific Ocean and the bougainvillea and cyprus trees nestle amongst the hillsides.
 
Recipe by: Lorenzo La Casetta - Palos Verdes, California
 
LORENZO´s FETTUCCINI CARBONARA ...
 
1 tblsp. Evoo
6 one quarter thick slices of pancetta or bacon in viruta strips or Proscuitto di Parma Ham
4 egg yolks
2 small egg whites
1/2 cup freshly grated Reggiano Parmesano
6 tblps. cream
salt and freshly ground black & rose, green and white pepper corns
1 pound of Barilla or De Cecci Fettuccini or Tagliatelli
additional freshly grated Reggiano Parmesano
Optional: garnish with fresh chopped parsley herb  
 
1) heat Evoo in large skillet
2) add the pancetta or bacon or Ham and sauté until the fat is rendered and meat is crisp. Pour off all fat from the skillet
3) place egg yolks in 1 bowl and the whites in another
4) season both with salt and freshly ground peppercorns
5) mix 1/2 cup Reggiano cheese and the cream into the yolks and whisk until thick and smooth using an electric mixer and then beat the whites with a whisk to form soft peaks
6) cook the ribbon pasta of choice in large pot of salted boiling water until just tender yet firm to bite
7) stir the pasta occasionally & drain and then, return the ribbon pasta to the pot
8) add the pancetta or bacon or ham and toss well
9) add the egg whites and then the yolk mixture and toss well
10) serve immediately and sprinkle with grated Reggiano
 
Enjoy, and have some crusty hot bread for dipping and a lovely red wine or Lambrusco or Prosecco.
 
 
Margi.
 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



Replies:
Posted By: gonefishin
Date Posted: 13 October 2012 at 18:50
   Margi, you've posted another wonderful dish.  I made this one the other day, when I was home by myself.  For the family I would follow the correct proportions, but for me I just threw it together.  When I grind all the pepper in there, I have to reminisce about my days working a coal generating power plant.  Yes, there wouldn't be just specs of coal in there!

   Thanks for sharing the recipe...again!

   Take care,
 Dan


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Enjoy The Food!


Posted By: HistoricFoodie
Date Posted: 13 October 2012 at 19:34
CABRONARI signifies Charcoal Burners, people who burn Charcoal as labor
 
Margi, could you expand on this a little? Are we talking about the people who actually make the charcoal? Or folks who use it as a fuel for another purpose?
 
In the 18th century, charcoal makers in Great Britain and the U.S. were known as colliers. One of these days I'll remember to check to OED for the derivation of that word.
 
At Fort Boonesborough we recently made charcoal, using the same techniques. Our pile was considerable smaller than in those days, when the pile typically reached 30 feet, and there could be dozens of them cooking away at once.
 
BTW, I didn't know this until recently, but the addition of cream or milk in carbonara is rather controversial. Trust foodies to argue about everything! Confused


Posted By: Margi Cintrano
Date Posted: 14 October 2012 at 07:05
Brook,
 
Good Afternoon.
 
I had obtained this mini mini historic tidbit from http://www.it.wikipedia.org/Carbonari" rel="nofollow - www.it.wikipedia.org/Carbonari  thus, you shall find this quite interesting, as Carbonari were members of a secret political society involved in an important Liberal Movement in the XIX century, and there is a  little more info on subject to answer your questions on http://www.wikipedia.org/carbonara" rel="nofollow - www.wikipedia.org/carbonara ( the sauce) in English.
 
Kind regards.
Margi.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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